(via Mark Bittman, NY Times)
1 1/2 lbs good ripe tomatoes (Roma are best) cored and coarsely chopped
1 cup sugar
2 Tablespoons freshly-squeezed lime juice
1 Tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other pepper, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
- Combine all ingredients in a heavy medium saucepan. Bring to boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam: about 1 hour. Taste and adjust seasoning, then cool and refrigerate until ready to use. This will keep at least a week.
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